Moroccan amlou

Often eaten for breakfast or as a snack to dip your bread or top your fresh fruit, amlou is a Moroccan dip featuring argan oil, almonds and a sweet drizzle of honey.

Moroccan amlou Credit: Tammi Kwok

• makes

  300

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 300 g whole almonds, roasted
• ½ cup argan oil (see Note)
• ½ cup honey, warmed
• A pinch of cinnamon (optional)

Instructions

1. In a food processor, pulse the almonds until fine.

2. Pour in the argan oil. Then stir in the warm honey and a pinch of cinnamon.

3. Great on pita bread, fresh figs or drizzled over your pancakes.

Notes

• Argan oil is a plant oil extracted from the kernels of the Argan tree which is native to Morocco. Make sure you buy culinary argan oil intended for cooking as unlike the oil used for cosmetic purposes, the kernels have been roasted before the oil is extracted and this gives the oil its characteristic nutty aroma and delicate flavour.

• For a runnier dressing-like consistency add a little more oil.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.